Ingredients
The following ingredients have 5 Servings
- 1 lb salmon (with the skin on)
- Old Bay seasoning
- kosher salt
- fresh cracked pepper
- 1 c whole wheat orzo pasta
- 1 T country-style Dijon mustard
- 2 t extra virgin olive oil
- juice of half a lemon
- 3 c packed salad greens (roughly chopped (I used Arugula and Spinach mix by Organic Girl))
- 1/4 c ground walnuts
- 1/4 c pomegranate seeds
Instruction
- Heat oven to 400F.
- Place the salmon on a rimmed bake sheet and season with salt, pepper, and Old Bay. Bake 15-20 minutes until just cooked through (a little undercooked is preferable to overcooked salmon - it'll finish cooking through while it rests out of the oven). With a fork, flake the fish into large, bite-sized chunks. Discard the skin.
- Cook the orzo in heavily salted water according to package directions. Drain.
- In a large bowl, whisk together the Dijon, olive oil, and lemon juice. Add a pinch each salt and pepper. Mix in the orzo and walnuts. At this point, let the pasta cool a bit if necessary so the greens don't wilt. Taste for seasoning (will need a bit more, like ~1/4 t or more). Gently toss in the salmon, greens, and pomegranate seeds. Serve warm or chilled. Yield: 5 servings.
